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Watermelon Mochi: Refreshing, Sweet & Easy Japanese Dessert

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This Watermelon Mochi is a delightful and refreshing dessert that combines the chewy texture of traditional mochi with the vibrant flavor of summer watermelon. It’s a fun and visually appealing treat perfect for any gathering or warm afternoon.

Ingredients

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  • 1 cup Glutinous Rice Flour (Mochiko)
  • 1/4 cup Granulated Sugar
  • 1 cup Fresh Watermelon Juice
  • Water (as needed)
  • Red Food Coloring (Gel or Liquid)
  • Green Food Coloring (Gel or Liquid)
  • Cornstarch or Potato Starch (for dusting)
  • 1 cup Heavy Cream (for filling)
  • 2 tablespoons Powdered Sugar (Confectioners' Sugar)
  • 1/2 teaspoon Vanilla Extract (Optional)
  • Mini Chocolate Chips (for filling)
  • Vegetable Oil (Optional)

Instructions

  1. Prepare Your Watermelon Juice: Cut about a quarter of a medium watermelon into chunks. Blend them in a food processor or blender until smooth. Strain the blended watermelon through a fine-mesh sieve, pressing down on the solids, to extract about 1.5-2 cups of pure watermelon juice. Set aside.
  2. Make the Red Mochi Dough (The 'Flesh'): In a microwave-safe bowl, combine 1 cup of glutinous rice flour and 1/4 cup of granulated sugar. Whisk them together until well combined. Gradually pour in 1 cup of the fresh watermelon juice, stirring constantly to prevent lumps. Add a few drops of red food coloring and mix until you achieve a vibrant pink-red color. Cover the bowl loosely with plastic wrap, leaving a small vent. Microwave on high for 1 minute. Carefully remove, stir the dough vigorously with a wet spatula, then cover and microwave for another 1 minute. Repeat this process 2-3 more times, or until the dough is translucent, thick, and sticky, with no raw flour taste (total microwave time 4-5 minutes). Be careful, it will be very hot! Once cooked, transfer the hot mochi dough onto a generously cornstarch-dusted surface. Let it cool for a few minutes until it's cool enough to handle, but still warm and pliable. With cornstarch-dusted hands, gently knead the red mochi for 2-3 minutes. This helps make it smooth and elastic. Cover it with plastic wrap to prevent drying out and set aside.
  3. Make the Green Mochi Dough (The 'Rind'): In a separate small microwave-safe bowl, combine 1/4 cup of glutinous rice flour and 1 tablespoon of granulated sugar. Gradually add 1/4 cup of the fresh watermelon juice. Add a few drops of green food coloring and mix until you have a nice rind-green color. Cover and microwave this smaller batch of dough, following the same 1-minute intervals as the red mochi, stirring between each, until it's fully cooked (total 2-3 minutes). Transfer the green mochi to a separate cornstarch-dusted surface and gently knead for a minute or two, then cover with plastic wrap.
  4. Prepare the Cream Filling: In a cold bowl, pour 1 cup of very cold heavy cream. Add 2 tablespoons of powdered sugar and, if using, 1/2 teaspoon of vanilla extract. Whip with an electric mixer (or by hand) on medium-high speed until stiff peaks form. Be careful not to over-whip. Keep refrigerated until ready to use.
  5. Assemble Your Watermelon Mochi: Dust your hands and work surface very generously with cornstarch. Divide the red mochi dough into 8-10 equal portions (depending on your desired mochi size). Roll each portion into a ball, then flatten it into a disc, about 3-4 inches in diameter. Take a portion of the green mochi dough. Roll it out very thinly on a cornstarch-dusted surface and cut it into 8-10 slightly larger, thin discs, about 4-5 inches in diameter. Place a spoonful of the whipped cream filling in the center of a red mochi disc. Sprinkle a few mini chocolate chips over the cream. Carefully bring the edges of the red mochi disc up and around the filling, pinching them together tightly at the top to seal completely. Gently shape it into a smooth ball. Now, carefully pick up one of your thin green mochi discs. Gently stretch and wrap it around the sealed red mochi ball, covering about two-thirds to three-quarters of the red mochi. Press it gently to adhere and blend the seam, leaving a portion of the red 'flesh' exposed at the top, like a cut slice of watermelon. Place the finished Watermelon Mochi on a small piece of parchment paper or into a mini cupcake liner. Repeat with the remaining mochi and filling.

Nutrition

Keywords: Don't skimp on the starch to prevent sticking. Work while the mochi is warm for easier handling. Use the freshest watermelon for the best flavor. You can also steam the mochi dough instead of microwaving for a chewier texture.

Find it online: https://crumella.com/watermelon-mochi-refreshing-sweet-easy-japanese-dessert/